Ingredients with Measurements:
- 2 lbs pickling cucumbers, sliced into spears
- 2 cups water
- 1 cup white vinegar
- 1/4 cup pickling salt
- 2 tbsp sugar
- 4 garlic cloves, peeled and smashed
- 2 tsp dill seeds
- 1 tsp black peppercorns
- 1/2 tsp red pepper flakes (optional)
Special equipment needed:
- 2 quart-sized mason jars with lids
Step-by-step instructions:
1. In a medium saucepan, combine water, vinegar, pickling salt, and sugar. Heat over medium heat, stirring occasionally, until the salt and sugar dissolve.
2. Divide garlic, dill seeds, peppercorns, and red pepper flakes (if using) between the two mason jars.
3. Pack the sliced cucumbers into the jars, leaving about 1/2 inch of space at the top.
4. Pour the brine over the cucumbers, making sure they are fully submerged.
5. Screw on the lids tightly and shake the jars to distribute the seasonings.
6. Refrigerate the jars for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 2 quart-sized jars of pickles, or about 16 servings.
Nutritional information:
Per serving:
- Calories: 20
- Total Fat: 0g
- Sodium: 1170mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 1g
Substitutions for ingredients:
- Pickling cucumbers can be substituted with regular cucumbers, but the texture may be less crisp.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Pickling salt can be substituted with kosher salt or sea salt.
Variations:
- Add sliced onions or bell peppers to the jars for extra flavor.
- Use different spices, such as mustard seeds, coriander seeds, or fennel seeds.
- Add a splash of hot sauce or Worcestershire sauce to the brine for a spicy kick.
Tips and tricks:
- Use fresh, firm cucumbers for the best texture.
- Make sure the cucumbers are fully submerged in the brine to prevent spoilage.
- The longer the pickles sit in the brine, the more flavorful they will become.
- These pickles will keep in the refrigerator for up to 2 months.
Storage instructions:
Store the pickles in the refrigerator at 40°F or below.
Reheating instructions:
These pickles are served cold and do not need to be reheated.
Presentation ideas:
Serve the pickles in a bowl or on a platter with toothpicks for easy snacking.
Garnishes:
Garnish with fresh dill sprigs or sliced garlic.
Pairings:
These pickles pair well with sandwiches, burgers, or grilled meats.
Suggested side dishes:
Serve these pickles alongside coleslaw, potato salad, or macaroni salad.
Troubleshooting advice:
- If the pickles become slimy or develop an off odor, discard them immediately.
- If the brine becomes cloudy, it may be a sign of spoilage and the pickles should be discarded.
Food safety advice:
- Always use clean, sterilized jars and lids to prevent contamination.
- Keep the pickles refrigerated at all times to prevent spoilage.
- Discard any pickles that show signs of spoilage, such as sliminess or off odors.
Food history:
Pickling has been used as a method of food preservation for centuries. The process of pickling cucumbers in vinegar and spices originated in the United States in the early 20th century.
Flavor profiles:
These pickles are tangy, salty, and slightly spicy with a hint of garlic and dill.
Serving suggestions:
Serve these pickles as a snack or appetizer, or use them as a condiment on sandwiches and burgers.
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